Turkey Cutlets With Plum Salad

1. 1

   Preheat a grill to medium high.

2. 2

   One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.

3. 3

   Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil.

4. 4

   Set aside.

5. 5

   Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil.

6. 6

   Grill the plums, turning once, until just starting to soften, 3 to 4 minutes.

7. 7

   Set aside.

8. 8

   Grill the turkey until cooked through, about 2 minutes per side.

9. 9

   Finely chop a few of the grilled plum wedges; put in a large bowl.

10. 10

    Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper.

11. 11

    Add the arugula and toss.

12. 12

    Top the turkey with the salad and the remaining grilled plums.

13. 13

    Per serving: Calories 371; Fat 19 g (Saturated 2 g); Cholesterol 68 mg; Sodium 641 mg; Carbohydrate 7 g; Fiber 1 g; Protein 43 g

14. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.